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Home » Popular » Italian Recipes » Crostata di Mango

Crostata di Mango

August 26, 2013 by Savoring Italy

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Crostata di Mango is a buttery Italian tart filled with homemade mango jam. It makes the most perfect Italian breakfast or sweet treat for an afternoon coffee break.

overhead image of crostata di mango

 

Surprise! Another mango dessert and this one is a favorite: a mango crostata or rather, a mango tart. Sort of like a pie. But even better…if it’s possible to be better than a pie? A crostata is an Italian go-to dessert. It’s one that my mother-in-law makes every day or every other day when we were are with her. My kids love it most with a strawberry filling

But since we are in the middle of mango season here in my backyard: Ta-da! A mango crostata it is with mango jam I have recently made. And this is a special dessert. We are celebrating Aggie’s baby that will soon be here!

I was tickled when I found out about her virtual baby shower and so happy to be a part of it. You see Aggie was a blogger that inspired me to start my own food blog a few years back. I was a huge fan of Aggie and her healthy and delicious recipes. Soon after launching my blog we became friends and I let her know she was my inspiration. We share a Sicilian connection and reminisce about special meals during the holidays.

overhead image of tarts with fruit filling

Who knows maybe one day we will have a crostata together and a cup of coffee? In the meantime, AUGURI AGGIE! Congratulations, sweet lady!

overhead image of fruit filled mini tarts on baking tray

Here is some of the jam I made today. I know these won’t last too long!

overhead image of fruit jam in canning jars

Look at all these delicious recipes we made just for Aggie!

Appetizers
Sundried Tomato Hummus from Robyn of Add a Pinch
Melon & Prosicutto Balls from Paula of bell’alimento
Bruschetta from Sheila of Eat2gather
Jalapeno Poppers from Ali of Gimme Some Oven
Grilled Naan White Pizza Bites from Jamie of Mom’s Cooking Club
Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer
Pesto Caprese Fried Wontons from Julie of The Little Kitchen
Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom

Appetizers
Sundried Tomato Hummus from Robyn of Add a Pinch
Melon & Prosicutto Balls from Paula of bell’alimento
Bruschetta from Sheila of Eat2gather
Jalapeno Poppers from Ali of Gimme Some Oven
Grilled Naan White Pizza Bites from Jamie of Mom’s Cooking Club
Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer
Pesto Caprese Fried Wontons from Julie of The Little Kitchen
Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom

Salads
Italian Chopped Salad in a Jar {with Creamy Caesar Dressing} from Brenda of a farmgirl’s dabbles
Caprese Salad with Mozzarella Crisps from Christine of Cook the Story
Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks
Grilled Romaine Caesar Salad from Liz of The Lemon Bowl
Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks
Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod
Lentil and Chickpea Layered Salad from Lisa of With Style & Grace

Salads
Italian Chopped Salad in a Jar {with Creamy Caesar Dressing} from Brenda of a farmgirl’s dabbles
Caprese Salad with Mozzarella Crisps from Christine of Cook the Story
Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks
Grilled Romaine Caesar Salad from Liz of The Lemon Bowl
Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks
Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod
Lentil and Chickpea Layered Salad from Lisa of With Style & Grace

Desserts
Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective
Crostata di Mango from Lora of Savoring Italy
Italian Ice from Kristen of Dine & Dish
Roasted Banana and Nutella S’mores Bruschetta from Jenny of Picky Palate
Italian Cream Cake from Deborah of Taste and Tell
Panna cotta from Leslie of The hungry housewife
Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

It was a fun baking day. My pastry chef told me, “I know why you’re taking pictures of me mommy. It’s because I’m so cute.”

Yes, baby. You are too cute!

overhead image of dough on parchment paper

I probably should’ve chilled my dough longer but there were people waiting for a taste. There wasn’t time and you know what, it turned out just fine!

overhead image of pastry in baking pans
 
overhead image of pastries with fruit filling
 
overhead image of pastry with fruit filling on a cake stand
 

Need to see some photos with steps on how to roll the dough? Check out my ricotta crostata. The filling is incredible!

Love apple desserts as much as I do? There is this strawberry-apple crostata and this apple and orange marmalade crostata.

When blueberries are season, make this blueberry crostata. The filling is crazy good!

My first crostata I shared here was from a Daring Bakers challenge and it was a Nutella crostata.  Back when Foodbuzz was around, it even made their Top 9.

Thanks for stopping by and for your sweet comments. I appreciate your support and friendship.

A big thank you to Julie, Sandy and Liz for putting the shower together!

Crostata di Mango

 

by Savoring Italy
Prep Time: approx 1 1/2-2 hours
Cook Time: 40-50 minutes
 

 

Ingredients (1 tart)
  • 300 grams (10.54 ounces)pastry flour
  • 200 grams (7.025 ounces) unsalted butter
  • 100 grams (3.512 ounces) sugar
  • 1 whole egg and 1 yolk ( 60 grams eggs)
  • Filling
  • 1 cup mango jam (or whatever jam you prefer)
Instructions
In the bowl of a food processor, add the flour and sugar and process a few times to mix together. 
 
Next add the butter and pulse a few times until the mixture looks like wet sand. Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses). Be sure to not overprocess the dough.
 
Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into a two disks (one slightly larger than the other) and chill in the refrigerator for about an hour.
 
When dough is nicely chilled, remove them from the refrigerator. Roll out the larger disk of dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick.
 
Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan. Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, that’s not a problem. Simply piece the dough together. 
 
Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick). 
 
Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.
 
When the dough is chilled and ready to fill, remove the tart pan from the refrigerator and prick the pastry bottom with a fork a few times.
 
Spread filling in chilled shell. Roll out the remaining piece of dough to 1/8-inch thickness Cut out 5 strips and place them 1 inch apart on top of the filling.
 
Cut out another 5 strips and place them 1 inch apart diagonally across first strips to form a lattice design. Trim edges of all strips flush with edge of shell.
 
Carefully place the crostata on top of the baking sheet.
 
Bake for about 40-50 minutes at 375 F, or until the crust is golden brown. Let cool completely before removing from tart pan. Best eaten the first day but makes a lovely breakfast the next day.
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Crostata di Mango

A buttery Italian crust filled with homemade mango jam. It makes the most perfect Italian breakfast or sweet treat for an afternoon coffee break.
Prep Time1 hr 30 mins
Cook Time50 mins
Course: Dessert
Cuisine: Italian
Keyword: crostata, mango jam, pastry, savory tart
Servings: 1 tart
Author: Lora

Ingredients

  • TART
  • 300 grams 10.54 ouncespastry flour
  • 200 grams 7.025 ounces unsalted butter
  • 100 grams 3.512 ounces sugar
  • 1 whole egg and 1 yolk 60 grams eggs
  • FILLING
  • 1 cup mango jam or whatever jam you prefer

Instructions

  • In the bowl of a food processor, add the flour and sugar and process a few times to mix together.
  • Next add the butter and pulse a few times until the mixture looks like wet sand. Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses). Be sure to not overprocess the dough.
  • Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into a two disks (one slightly larger than the other) and chill in the refrigerator for about an hour.
  • When dough is nicely chilled, remove them from the refrigerator. Roll out the larger disk of dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick.
  • Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan. Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, that's not a problem. Simply piece the dough together.
  • Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick).
  • Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.
  • When the dough is chilled and ready to fill, remove the tart pan from the refrigerator and prick the pastry bottom with a fork a few times.
  • Spread filling in chilled shell. Roll out the remaining piece of dough to 1/8-inch thickness Cut out 5 strips and place them 1 inch apart on top of the filling.
  • Cut out another 5 strips and place them 1 inch apart diagonally across first strips to form a lattice design. Trim edges of all strips flush with edge of shell.
  • Carefully place the crostata on top of the baking sheet.
  • Bake for about 40-50 minutes at 375 F, or until the crust is golden brown. Let cool completely before removing from tart pan. Best eaten the first day but makes a lovely breakfast the next day.
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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Comments

  1. Smashed Chickpea and Avocado Panini | Panini Happy® says

    August 26, 2013 at 3:02 am

    […] Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella […]

    Reply
  2. Watermelon Feta Bites with Basil Olive Oil for Aggie's Baby | reluctantentertainer.com Reluctant Entertainer I Sandy Coughlin - Lifestyle, Entertaining, Food, Recipes, Hospitality and Gardening says

    August 26, 2013 at 3:03 am

    […] Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella […]

    Reply
  3. Italian Basil Sparkling Lemonade | Namely Marly says

    August 26, 2013 at 5:03 am

    […] Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella […]

    Reply
  4. Liz says

    August 26, 2013 at 6:42 am

    Luca is SO sweet…what a terrific little helper! And both your crostata and jam look amazing!!! Perfect for a baby shower…please extend my congratulations to Aggie!

    Reply
  5. Italian Chopped Salad in a Jar {with Creamy Caesar Dressing} says

    August 26, 2013 at 7:02 am

    […] Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella […]

    Reply
  6. Caprese Salad Made with Mozzarella Crisps says

    August 26, 2013 at 7:03 am

    […] Crostata di Mango from Lora of Cake Duchess […]

    Reply
  7. Baby Boy Joy & Fortune Cookies — Tickled Red says

    August 26, 2013 at 7:11 am

    […] Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella […]

    Reply
  8. Blue Cheese Wedge Salad Crostini | TidyMom says

    August 26, 2013 at 7:20 am

    […] Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective | Crostata di Mango from Lora of Cake Duchess | Italian Ice from Kristen of Dine & Dish | Roasted Banana and […]

    Reply
  9. 3 Ingredient Refreshing Pineapple Italian Ice Recipe says

    August 26, 2013 at 8:12 am

    […] Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella […]

    Reply
  10. Italian Sodas and a Virtual Baby Shower | Real Mom KitchenReal Mom Kitchen says

    August 26, 2013 at 8:17 am

    […] Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella […]

    Reply
  11. Christine (Cook the Story) says

    August 26, 2013 at 8:57 am

    These pies are so pretty. I love that warm orange color peeking through the lattice. Do you really have a mango tree???

    Reply
  12. Vanilla Bean Scones says

    August 26, 2013 at 9:22 am

    […] Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella […]

    Reply
  13. Paula @ Vintage Kitchen Notes says

    August 26, 2013 at 9:31 am

    You know I'm jealous of your mango trees… you get to make jam and eat in in a crostata too! This is a gorgeous dessert Lora!

    Reply
  14. cakeduchess says

    August 26, 2013 at 9:36 am

    Thanks, Christine! Yes…we are so lucky and this year is a very long season (lucky for us!:)

    Reply
  15. Brenda @ a farmgirl's dabbles says

    August 26, 2013 at 9:41 am

    This is just gorgeous. I love mango, but have never cooked/baked with it, always use it raw in salads, etc. I need to try this!

    Reply
  16. Jett Whitfield says

    August 26, 2013 at 9:42 am

    This looks amazing! We just bought a whole case of mangos over the weekend and they are not "slice" worthy … but the juice is amazing! Maybe I can make some jelly with the juice and continue on making this delicious confection =)

    Reply
  17. Paula says

    August 26, 2013 at 10:02 am

    This is beautiful as are your jams. The crust looks as if it would melt in your mouth. Beginning to think your mango trees deserve their own blog! Congratulations to Aggie 🙂

    Reply
  18. Eclectic Recipes » Lemon Cream Soda says

    August 26, 2013 at 10:35 am

    […] Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella […]

    Reply
  19. Marly says

    August 26, 2013 at 11:03 am

    This looks fantastic! I'm wishing this shower weren't quite so virtual so I could try some of this right now. I'm so glad to be a part of this event with you…virtual or not!

    Reply
  20. katie says

    August 26, 2013 at 11:32 am

    Oh my this crostata looks divine. I love that you make your jam. I love mango and never thought to incorporate the sweet fruit in a tart.

    Reply
  21. Panna Cotta says

    August 26, 2013 at 12:20 pm

    […] Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella […]

    Reply
  22. JulieD says

    August 26, 2013 at 12:35 pm

    Can I get one of those jars? 😉 This is gorgeous beyond words, Lora! I love it so much. So happy you joined in on the fun!

    Reply
  23. Nancy @ gottagetbaked says

    August 26, 2013 at 12:50 pm

    What a wonderful event and so many bloggers pitching in to throw Aggie a baby shower! Your crostatas are making my mouth water, Lora. Your crust is perfection and that vibrant orange colour from your mango jam is out of this world. Gorgeous!

    Reply
  24. Ash-foodfashionparty says

    August 26, 2013 at 1:29 pm

    Such a sweet thing of you'll to throw a shower, congrats Aggie.
    The crostadas look delish and the color is heavenly. I do enjoy anything mangoes and I things this is a very smart idea.

    Reply
  25. Rachel Cooks says

    August 26, 2013 at 2:05 pm

    These are so pretty!

    Reply
  26. Prosciutto Wrapped Melon Balls | bell' alimento says

    August 26, 2013 at 2:50 pm

    […] Fresh Blueberry Shortbread with Lemon Cream Frosting Sommer of A Spicy Perspective Crostata di Mango Lora of Cake Duchess Italian Ice Kristen of Dine & Dish Roasted Banana and Nutella […]

    Reply
  27. Laura (Tutti Dolci) says

    August 26, 2013 at 4:16 pm

    Beautiful crostata, I love the mango jam!

    Reply
  28. Kiran @ KiranTarun.com says

    August 26, 2013 at 6:52 pm

    So pretty!!! Such a sweet shower for beautiful Aggie 🙂

    Reply
  29. Cher says

    August 26, 2013 at 7:01 pm

    Lora – this is gorgeous!

    Reply
  30. Suzanne says

    August 26, 2013 at 9:16 pm

    I'm so glad to see that someone made a crostada for dessert! Pies and tarts are my favorites.

    Reply
  31. I’m Surprised!! A Virtual Baby Shower… For My Baby Boy and Me! | Aggie's Kitchen says

    August 26, 2013 at 9:43 pm

    […] Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella […]

    Reply
  32. Kathy - Panini Happy says

    August 26, 2013 at 10:20 pm

    Crostata sounds so much fancier than tart! Either way they look amazing. 🙂

    Reply
  33. Alice @ Hip Foodie Mom says

    August 26, 2013 at 10:53 pm

    Lora,
    love the jam, the shower and these wonderfully delicious looking little pie tarts!!! YUM!! now, we're all going out and will be buying and planting mango trees! 🙂

    Reply
  34. Sue {munchkin munchies} says

    August 27, 2013 at 10:28 am

    Your crostatas are making my mouth water:) They looks soooo good! I always think of them as giant cookies:)

    Reply
  35. Sue {munchkin munchies} says

    August 27, 2013 at 10:29 am

    *look

    Reply
  36. Helene D'souza says

    August 28, 2013 at 11:23 am

    Perfect Mango tart and I am drooling at the thought of it here. Wish it was still mango season in our corner.

    Reply
  37. Stacy | Wicked Good Kitchen says

    August 28, 2013 at 3:26 pm

    Pretty mango tarts and jams, girl! Love those little "helping hands" in that shot, too. Precious. 🙂

    Reply
  38. Kumar's Kitchen says

    August 29, 2013 at 5:27 am

    such a lovely sunny color of these crostatas and bursting with sweet mangoes,loved the jam in those mason jars 🙂

    Reply
  39. Aggie says

    August 29, 2013 at 9:18 pm

    What a beautiful beautiful dessert – it looks perfect and I really wish I had some right now. 🙂
    You have no idea how touched I am by this shower, such a surprise! Thank you so much for being a part of it, and for the well wishes. love you friend!!

    PS you know I'm slightly baking challenged, but I think I can make this!!!

    Reply
  40. leslie says

    August 30, 2013 at 9:45 am

    Mango is my favorite dessert. I have never put in my baked goods…this must change. The perfect baby shower dessert!

    Reply
  41. Miss @ Miss in the Kitchen says

    August 30, 2013 at 10:15 pm

    You have a mango tree, how awesome!! This tart looks downright amazing!!

    Reply
  42. Mary says

    August 31, 2013 at 9:05 pm

    This is SO beautiful – lovely lovely flavorings!
    Mary x

    Reply
  43. Non Alcoholic Berry Spritzers For Aggie says

    September 3, 2013 at 4:13 pm

    […] Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella […]

    Reply
  44. Shelly Gonczar says

    September 10, 2013 at 10:51 am

    Oh my. Where would I find the filling for this recipe? It looks wonderful!! I am a new fan:)

    Reply
  45. cakeduchess says

    September 10, 2013 at 3:06 pm

    I used my own mango jam. I don't have a recipe for it on the blog. You could use any jam you like.:) Thank you:)

    Reply
  46. Bruschetta & a SURPRISE Baby Shower for Aggie! says

    December 29, 2013 at 9:58 pm

    […] Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella […]

    Reply
  47. Cafe Mocha Punch says

    July 16, 2014 at 11:23 pm

    […] Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella […]

    Reply
  48. Strawberry and Ricotta Tarts-Crostate di Fragole e Ricotta - Savoring Italy says

    May 30, 2016 at 9:06 pm

    […] Mango Crostata […]

    Reply
  49. Strawberry and Ricotta Tarts-Crostate di Ricotta e Fragole - Savoring Italy says

    May 31, 2016 at 7:38 am

    […] Mango Crostata […]

    Reply

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Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. We work hard to create recipes that are inclusive of many sorts of diets, but do not follow one diet. Read More

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